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Pan-Seared Sirloin Salad With Potatoes and Asparagus

4 servings

• 1 small bag (24 ounces) mini red potatoes (see note)
• 8 ounces fresh asparagus
• 2 teaspoons vegetable oil
• 2 well-marbled sirloin steaks (about 12 ounces each)
• 8 cups (loosely packed) prewashed torn romaine lettuce
• 4 ounces creamy light dressing of choice, such as Lite Creamy Italian, Ranch or blue cheese, or more to taste

Place about 4 cups of water in a large soup pot or Dutch oven, and place it over high heat. While the water comes to a boil, rinse and quarter the potatoes. Place the potatoes in the boiling water and cook just until tender, about 6 to 8 minutes. Drain and rinse with cool water, and set aside.

Meanwhile, rinse the asparagus and snap the tough ends off. Cut the spears into 2-inch pieces. Place in a microwave-safe bowl and microwave on high for 2 to 3 minutes, or until just tender. Remove from the microwave, and set aside to cool.

Heat the oil in a skillet over medium-high heat. Trim the steaks of any excess fat, and cut each in half lengthwise, making 4 small steaks total. Place the steaks in the hot skillet and sear on the first side until slightly browned, about 5 to 6 minutes. Turn the steaks and sear on the opposite side for about 5 minutes more for medium rare (or longer as desired). Remove the steaks from the heat. Slice into 1/4-inch slices, and set aside.

Place an equal amount of the salad greens on each dinner plate. Top each plate with one-quarter of the potatoes, asparagus and steak. Drizzle with salad dressing and serve.

Note: Using the mini red potatoes makes for fast prep and cooking, but you can substitute the same weight of regular red potatoes sliced into 3/4-inch pieces.

Start to finish: Less than 25 minutes

Per serving: 636 calories (47 percent from fat), 33 g fat (12 g saturated), 125 mg cholesterol, 43 g protein, 40 g carbohydrates, 5 g dietary fiber, 395 mg sodium.

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